If you’re looking for a delicious and wholesome meal the whole family will love, this Chicken Bacon Casserole is the perfect option! Packed with flavor, easy-to-make ingredients, and full of protein, it’s a meal that checks all the boxes.
Ingredients:
- 1.5 lbs little red potatoes, thinly sliced
- 1 Tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 slices bacon
- 3 Tbsp rendered bacon fat
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp thyme leaves
- 3 Tbsp arrowroot flour
- 1 1/2 cups chicken bone broth
- 1 cup coconut milk, full fat
- 1 Tbsp mustard
- Sea salt and black pepper, to taste
- 3 cups cooked shredded chicken (rotisserie chicken is fine)
Instructions:
- Preheat your oven to 425°F. In a large bowl, toss the sliced potatoes with avocado oil, sea salt, black pepper, garlic powder, and onion powder. Spread the seasoned potatoes in the bottom of a 9×13” baking dish and bake for 35 minutes, or until they are soft. After baking, lower the oven temperature to 375°F.
- While the potatoes cook, prepare the bacon and sauce: Heat a large skillet over medium-high heat and cook the bacon until crispy. Drain the bacon on paper towels, reserving 3 tablespoons of the rendered bacon fat for the sauce. Set the bacon aside.
- Wipe out any burnt bits from the skillet if necessary, and then heat over medium. Add the reserved bacon fat. Once the fat is melted, add the chopped onion and cook until translucent—about 3 minutes. Add the garlic and thyme, cooking for an additional minute.
- Make the sauce: Whisk in the arrowroot flour into the onion-garlic mixture, cooking for 30 seconds to form a thick paste. Gradually pour in the chicken bone broth and coconut milk, whisking constantly to avoid lumps. Add the mustard, stirring to combine. Raise the heat and bring to a gentle simmer, allowing the sauce to thicken for another minute. Taste and season with sea salt and black pepper as needed.
- Once the potatoes are done, assemble the casserole: Add the shredded chicken to the baking dish with the potatoes and mix them together. Pour the sauce over the top and gently stir to coat the chicken and potatoes evenly. Crumble the cooked bacon and stir half of it into the mixture, then sprinkle the rest of the bacon on top.
- Bake the casserole for 10 minutes at 375°F, or until heated through and bubbly.
- Enjoy!
Tips:
- Rotisserie chicken is a lifesaver when you’re short on time.
- If you like a thicker sauce, you can add a bit more arrowroot flour (but be careful not to overdo it as it can thicken quickly).
- This casserole makes great leftovers! Store in the fridge for up to 4 days, and simply reheat in the oven or microwave.
This Chicken Bacon Casserole is the ultimate comforting meal that brings the family together. It’s a great weeknight dinner, meal prep option, or even something to serve for a special occasion. It’s hearty, healthy, and full of flavors everyone can enjoy. Happy cooking!
